(2017) Ratatouille Quiche

Finally, a pretty complicated recipe from Frank Stitt of Birmingham’s Highlands Bar and Grill, Bottega Cafe and Chez Fonfon. Delicious and worth the time it takes to make it. Maybe this could be a project for this weekend? Do you have some zucchini left from last week? Perfect. If not, maybe substitute another eggplant for the squash called for her.

(2017) Gazpacho with Tomato Sherbet

I love gazpacho, especially when it’s as hot as it is right now. This recipe is from “Julia Reed’s South: Spirited Entertaining and High-Style Fun All Year Long.” There’s the gazpacho and then there’s a sherbet. You can make one or the other, or both – but it’s a very impressive combination if you can make the time to do the sherbet. Gazpacho goes together in minutes.

(2017) Summer Succotash

I wish I remembered where this came from. But it’s a great way to use the corn and peppers from today’s box. We don’t have field peas yet, but I’m betting we’ll see some soon. And this is delicious without field peas – so consider maybe dicing up a zucchini if you have one left from last week. It’s an easy recipe for a slow cooker.

Daikon and Shrimp Soup

This soup recipe comes from Florence Fabricant and will use up quite a bit of radish. Serve it hot, or chill it and serve it cold.
In place of the green chili it calls for, you can also a Scotch bonnet pepper, but DON’T CUT IT UP. Just simmer the whole pepper in the soup when you add the shrimp, and then remove it before serving. You just want a bit of the heat, not the whole scorching thing.